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Squash, winter, butternut, cooked, baked, with salt |
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Squash, winter, butternut, cooked, baked, with salt (USDA#11866) |
| Serving Size 1 cup, cubes |
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| Water 87g |
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| Calories 40 |
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| Energy 169kj |
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| Protein 0g |
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| Total Fat 8g |
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| Ash 0g |
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| Total Carbohydrates 10g |
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| Sugars 1g |
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| Calcium, Ca 41mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 29mg |
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| Phosphorus, P 27mg |
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| Potassium 284mg |
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| Sodium 240mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 6mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 15mg |
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| Thiamin 7mg |
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| Riboflavin 1mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 19mcg |
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| Folic acid 0mcg |
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| Folate, food 19mcg |
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| Folate, DFE 19mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 11155IU |
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| Vitamin A, RAE 558mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 1mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 1g |
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| Threonine 0g |
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| Isoleucine 3g |
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| Leucine 5g |
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| Lysine 3g |
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| Methionine 1g |
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| Cystine 8g |
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| Phenylalanine 3g |
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| Tyrosine 2g |
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| Valine 0g |
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| Arginine 5g |
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| Histidine 1g |
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| Alanine 3g |
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| Aspartic acid 9g |
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| Glutamic acid 0g |
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| Glycine 3g |
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| Proline 3g |
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| Serine 3g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 4570mcg |
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| Carotene, alpha 1130mcg |
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| Cryptoxanthin, beta 3116mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Squash, winter, butternut, cooked, baked, with salt usda nutrition - Related Content |
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| This is an easy way to prepare hard-rind winter squash, without peeling before cooking. If the squash fits the cooker, just wash and cook it whole. Otherwise cut it to size--so it works either way. |
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| This nutritious dessert makes a tasty preparation for reluctant vegetable eaters. |
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| The toasty taste of browned butter is a perfect complement to the natural sweetness of squash. Any winter squash will work in this recipe, but butternut or other smooth-skinned types will be easier to peel. |
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| The perfect autumn soup combining the savory flavor of butternut squash, the tartness of apple juice, the spicy sweetness of red bell pepper, and the aromatic qualities of onion, celery, and carrots. |
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| Warm colors and appealing flavors. Great on it's own or with any simple meat or poultry dish. |
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Winter Squash Preparation | Winter Squash Cooking | Tips
Winter Squash
Squash: The fruits of various members of the gourd family, which fall into two ... |
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Bananas are most often eaten raw on their own, except ... |
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The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties. ... |
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| A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh. The rounded end contains all the seeds so the ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A pumpkin-like squash that is large and round, easily growing to a size of 15 to 25 pounds at maturity. With a flat-ribbed outer skin that turns orange or bluish-green when ripe, ... |
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| A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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